the base: Put the flour into a large bowl, then stir in the yeast and
salt. Make a well, pour in 200ml warm water and the olive oil and bring
together with a wooden spoon until you have a soft, fairly wet dough.
Turn onto a lightly floured surface and knead for 5 mins until smooth.
Cover with a tea towel and set aside. You can leave the dough to rise if
you like, but it’s not essential for a thin crust.
the sauce: Mix the passata, basil and crushed garlic together, then
season to taste. Leave to stand at room temperature while you get on
with shaping the base.
out the dough: If you’ve let the dough rise, give it a quick knead,
then split into two balls. On a floured surface, roll out the dough into
large rounds, about 25cm across, using a rolling pin. The dough needs
to be very thin as it will rise in the oven. Lift the rounds onto two
floured baking sheets.
and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet
or an upturned baking tray in the oven on the top shelf. Smooth sauce
over bases with the back of a spoon. Scatter with cheese and tomatoes,
drizzle with olive oil and season. Put one pizza, still on its baking
sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until
crisp. Serve with a little more olive oil, and basil leaves if using.
Repeat step for remaining pizza.